Remains at the peak of popularity for many years in a row pumpkin soup- puree. Classic recipe contains a set of products available to every family.

Pumpkin has the ability to retain its useful qualities all winter and spring , is perfectly stored, it makes very delicious dishes. And the mood lifts, seeing the “sun” in a plate on a cloudy autumn day. The article includes a recipe and step by step process work for the discoverers of this delicious dish.

We assure you: puree soup will take its rightful place in the menu of pumpkin lovers and their young and adult relatives.

Pumpkin keeps its beneficial features all winter and spring

Preparation takes up to an hour (including cooking vegetables). From kitchen utensils must have saucepan or saucepan (preferably with a thick bottom), deep cast iron frying pan, blender (replace with a sieve).

Products (for a family of 4 people):

Ingredients for puree soup:

• pumpkin pulp – 0.8 kg;
• carrots – 0.25-0.3 kg;
• onion – 0.15-0.2 kg;
• garlic – 3 cloves;
• ginger root – 3-5 cm (optional);
• water – 1 l;
• vegetable oil – 2-6 tbsp. l.;
• salt to taste.

For soup dressing – 100 ml cream 20%.

To submit:

• 4 tbsp. l. sour cream;
• chopped greens.

On the way out listed composition products, the calorie content is 286 kcal for each serving.

Description of the cooking process according to the classic recipe

Prepare pumpkin puree soup according to the classic recipe in several approaches:

1. All vegetables are peeled from skins, husks, seeds and wash cold water. Sliced equal pieces of carrots and pumpkin. Cut the onion and garlic into several pieces.
2. Vegetables need to be lightly fry . Place the frying pan on the fire, add vegetable oil, when it warms up, reduce the heat to medium and throw in the chopped ingredients. When frying, avoid the formation golden brown crust– the ingredients are fried for 7 minutes with systematic stirring. Then start cooking the soup.
3. Place fried vegetables into a saucepan or a saucepan, add grated ginger, salt, mix and pour hot water. Boil should over moderate heat for 10-20 minutes (depends on the size of the pieces). The vegetables should be soft, but not overcooked.
4. Having reached the specified readiness, The cooked ingredients are ground in a blender until pureed. If such equipment is not available, use grandma's way: rub everything through a sieve with a puree masher or other kitchen tool convenient for you. The consistency will be the same, only the grinding time will be slightly stretched.
5. Return the pureed mixture back to the saucepan, bring to a boil, pour in the cream, mix the puree well and turn off.

There is no need to boil the cream – the pumpkin puree soup is ready. The classic recipe is simple and does not require chef skills. Will help to emphasize the taste garlic croutons and diced hard cheese.

When serving, add 1 tbsp to each serving. l. sour cream, sprinkle with chopped herbs.

Other variations of pumpkin puree soup

Pumpkin and chicken puree soup is finger licking good!

Original recipe often modified by pumpkin soup lovers. For children under 5 years old, spicy, hot, sour ingredients. There are more than a dozen options (the above recipe contains 300 g of carrots, although the original recipe contains 1.1 kg of pumpkin pulp, onions, garlic, sour cream and cream). Let's consider several variations classic soup who won the sympathy of people.

Pumpkin soup with potato pulp (simple classic recipe)

Ingredients:

• 600 g each pumpkin pulp and potatoes
• 200 g each carrots, onions

1. Fried in butter (as indicated in the section above).
2. Boiled salted to taste milk(3 cups) and water (1 cup) - boil, pour into the fried vegetables.
3. Finished Products grind with a blender .
4. Bring the mixture to a boil (adjust the thickness with boiled milk) and add cream(20%) 100-150 ml.
5. Add to plate when serving sour cream and garlic croutons .

Pumpkin, onion, carrot and tomato puree soup (classic recipe)

Second option:

• 150 g each Luke, bell pepper, carrots
• 250 g peeled tomatoes
• 2 cloves of garlic
• 750 g pumpkin pulp

1. Fry you need it in oil (olive, butter).
2. Boiled in 1 liter of water.
3. Seasoned curry, salt, taking into account the age of the children for whom the soup is being cooked.
4. Prepare according to the method described above at the beginning of the article.
5. Served with white bread.

Meat pumpkin soup-puree. Recipe with chicken meat

Third version of pumpkin soup:

• 600-700 g each pumpkin and boiled chicken meat (cut into cubes)
• 200 g each carrots, potatoes, onions
• 3 garlic cloves

1. Chopped vegetables fried on any oil.
2. Boiled in chicken broth – 1,250 l.
3. Further grind contents to a puree-like slurry, the thickness is adjusted with boiling water (see the above method preparations).
4. They put it in the soup cold cuts(chicken meat), grated 50 grams cheese, bring to a boil.
5. Add when serving sour cream, herbs.

Pumpkin puree soup Slavs love to cook with mushrooms

Pumpkin puree soup ( classic recipe) may contain cereals. In Spain, oatmeal is added, and in Italy, rice is added. The Slavs love to cook with porcini mushrooms, buckwheat or pearl barley. For sharpness and piquancy, favorite spices and herbs are added. Some people first bake all the vegetables in the oven, others cook everything until cooked by steaming or in a slow cooker.

Pumpkin is rightly called the autumn queen - each recipe will bring taste pleasure to the family throughout the cold season.

Creamy pumpkin soup with cheese

The ingredients for pumpkin soup are as follows:

• 3 whole acorn squash;
• 6 heads of shallots (one head must be cut into small pieces, and the rest must be peeled and left as is);
• 5 cloves of garlic;
• 5 tablespoons olive oil;
• 1 tbsp salt;
• 1 tbsp crushed pepper;
• 100 grams of butter;
• 4 tbsp lightly salted broth;
• 1/4 tbsp cayenne pepper;
• 1/4 tbsp white pepper;
• 1 small teaspoon dried sage;
• 1 tsp savory;
• 1 cup heavy cream;
• 1 tbsp Worcestershire or other sauce;
• 0.5 cups grated Parmesan cheese.

Preparing the soup:

1. Preheat the oven up to 180 degrees.
2. Cutting pumpkins cut in half in the middle and remove all the seeds (it’s more convenient to use a spoon). We cut the halves of the vegetable on all sides for stability. Food foil We cover a baking sheet on which we place the pumpkins cut side up.
3. Place three pre-peeled onions into three pumpkins, and in others the remaining three. Add two peeled cloves of garlic to each pumpkin. Pour 2 tablespoons of vegetable oil on top, season with 1 tablespoon salt and 1 tablespoon pepper.
4. Place the baking sheet with pumpkins in the preheated oven. Let the dish bake for about an hour. After this, you can taste the pumpkins for softness and light caramel color. When the dish has arrived, take it out and cool it. Remove the skin from the cooled pumpkins until only soft part. Leave the onion and garlic.
5. Reduce heat to moderate and heat one spoon of olives in it. butter and two tablespoons of regular butter.
   As soon as the oil foams, add the garlic and the previously finely chopped shallots. Fry for about 5-7 minutes.
6. Add a little to the empty pan chicken broth (half a glass), mix. Reduce the heat temperature. Next we add main vegetable along with already baked onions and garlic. Add the rest of the broth to the pan. Mix well and puree the resulting mass with a submerged blender until thick. Add cayenne and white pepper with herbs to taste.
7. Add cream and sauce. Warming up. As soon as the mixture boils a little, start whisking again. While whipping, add grated cheese (reserve some cheese for serving). We turn the fire to low. In a few minutes the soup is ready.

Pour the soup into bowls, drizzle with oil and sprinkle with cheese, and serve. Enjoy your meal!

Bright and healthy creamy pumpkin soup - satisfying and at the same time dietary dish, suitable for breakfast and lunch, in children's menu and for the holiday table. Ready-made pumpkin soup can be seasoned with ginger, cloves, paprika, curry, garlic, it can be prepared as a starter and for dessert, add meat, fish, cook with vegetables, serve with milk and cheese, with meatballs, croutons and herbs.

Since pumpkin broth contains fat-soluble components, it is necessary to improve their absorption by the body. For this dish, pumpkin is diluted with milk, cream or added melted butter. Classic version— pureed pumpkin soup with cream.

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Description

With ginger and cream

• 0.5 kg pumpkin;
• 500 g of water;
• 1 onion;
• 15 g fresh garlic;
• 2 teaspoons grated root or 1 teaspoon dried ginger;
• 100 g cream;
• sun-dried tomatoes – 80 g;
• a pinch of chili.

Cooking sequence

1. Finely chop the garlic and onion, throw the vegetables into the frying pan to simmer in oil.
2. Cut the pumpkin into medium-sized cubes and add water. Cook for 5 minutes, add salt, and another 15 minutes over low heat.
3. Add the prepared onion-garlic mixture, ginger to the pan with the pumpkin and cook on the stove for 20 minutes.
4. Add cream, season with chili and beat with a blender until the most delicate consistency and complete absence of lumps/pieces.
5. Decorating the puree soup sun-dried tomatoes, pumpkin seeds or nuts.

ATTENTION. You can use dried or fresh ginger for soup. Wash the ginger root, peel and grate it on a carrot grater, add to the soup at the rate of 1 teaspoon for 2 servings.

You can prepare puree soups with a variety of products with the addition of cream; recipes are described in detail on.

Watch a useful video of making puree soup with ginger and cream:

Prepare according to the classic recipe with carrots and onions, but without adding cream.

• Suitable for dairy-free diet.
• Pumpkin puree soup without cream can be cooked in chicken broth.
• We suggest replacing cream processed cheese, which is thrown into the soup before immersing the blender and blended with vegetables.

Serve pumpkin soup puree without cream with herbs - mint, green onions, you can sprinkle with lime or lemon juice.

As an option, you can prepare this puree soup without frying: boil all the vegetables in a saucepan with water for about 30 minutes, add milk or cream and beat with a blender.

Serve with crackers, you can grate some into the dish hard cheese, cut the feta into pieces, sprinkle with chopped dill and parsley. Nutmeg, curry and a little chili in the puree will be appreciated by fans thrills. Recipe diet soup you will find puree

The pumpkin ripening season has arrived. Previously, every year I had a question, what is possible? Rice porrige with pumpkin? Pancakes or pie? Once, while visiting, I tried pumpkin puree soup. God, how delicious it turned out. Seasonings and the oil of the same name gave an amber hue rich aroma and the taste of the dish. I left the guests with the recipe.

From that moment on, several pumpkins are sure to ripen at the dacha. To use them at any time of the year, I freeze them - in cubes, in the form of puree. And then I cook delicious, healthy and beautiful bright dishes from them.

Cream soup is wonderful in combination with any vegetables. Potatoes, zucchini, leeks, and carrots are suitable. If you want a hearty meal, add chicken or turkey. Can be cooked dietary option for children or during Lent. With the addition of milk or cream, you get a soup with a delicate creamy taste.

This year, summer began in July, and the pumpkins were late in ripening. Well, I had to take the pulp of an almost ripe fruit. Believe me, on taste qualities It didn’t affect it at all – the color just let us down. The usual sunny color was replaced by a shade of green.

Products:

• Peeled pumpkin – 700 g
• Water or vegetable broth -1.5 l
• Carrots – 1 pc.
• Onion – 1 pc.
• Nutmeg – ½ tsp.
• Black pepper - a pinch
• Salt to taste
• Cream 10% - 200 ml.

• We wash the sides of the pumpkin from dirt, peel off the skin and cut into pieces.
• Remove carrots from clothing and cut into thin slices.

• Boil water together with pumpkin and carrots until tender.

• Chop the onion and garlic with a knife.

• Sauté the onion in butter until lightly golden, season with garlic.

• After the vegetables become soft, puree them with a blender until smooth along with the fried vegetables.

• Pour in the cream, put on the fire and bring to a boil. Now is the time to fertilize with spices and salt.
• Serve with croutons. And if you have pumpkin seed oil, then half a teaspoon definitely won’t hurt.

Pumpkin puree soup with potatoes (quick and tasty)

My family prefers this version with the addition of potatoes. The soup turns out satisfying and rich. I cook it at any time of the year. In winter I use frozen vegetables.

Products:

• Pumpkin – 450 g
• Potatoes – 2-3 pcs.
• Carrots – 1 pc.
• Water – 1.5 l
• Cream 10% – 200 ml
• Sweet paprika – ½ tsp.
• Nutmeg – 1/3 tsp.
• Black pepper – ¼ tsp.
• Hot red pepper – pinch
• Salt to taste

• Place in a saucepan (2 liter capacity), fill with water and bring to the boil until soft. Don't forget to get rid of the foam.

• Drain the water and puree with an immersion blender. It is more convenient to do this without water. Then add it and finally mix it into a single mass.

• Put on fire, pour in cream. We wait for it to boil and turn it off.

During this time not a large number of Stir the broth in a separate container along with the spices and send it back to the pan. I recommend doing this - it will avoid the formation of lumps in the finished soup. Salt to taste.

Diet pumpkin and zucchini soup in a slow cooker for a child

Creamy vegetable soup is useful to prepare for children, even small ones. It is nutritious, satisfying, and thanks to the gentle mode of the device, it retains the maximum amount of nutrients.

Prepare:

• Pumpkin pulp – 500 g
• Potato tubers – 500 g
• Zucchini – 200 g
• Onion – 1 pc.
• Pepper, salt

Peel the vegetables from excess shells and remove the seeds.

Turn on the multicooker to Fry mode, and while it heats up, chop the vegetables.

Vegetables cook in approximately the same time. First, we will throw the potatoes into the inside of the bowl, so we will chop them into large pieces.

• We will add the pumpkin later, so chop it into a smaller size.
• Pour in a couple of tablespoons of oil and let it warm up a little. After this, add the potato pieces.

Slice the pumpkin and send it there to fry a little for 15 minutes. Then zucchini. We will bring it to readiness in water.

• Chop the onion into small pieces and mix with the vegetable mixture.
• Fill with water so that it just covers the mass. Salt and pepper.
• Set the mode to Extinguishing. It lasts an hour, but 10-15 minutes are enough for us to make the food soft.

• Let's check for readiness. Place in a separate container and blend with a blender. Dilute with the vegetable broth in which the vegetables were cooked.

If you do not need the dietary option, then at this stage add required amount milk and beat again.

How to make creamy pumpkin soup with chicken

Adding chicken to the soup makes it filling. For men it's probably more suitable option. Although my husband eats it on both cheeks even without meat.

Prepare:

• Pumpkin – 400 g
• Onion – leek – 1 pc.
• Bell pepper – 1 pc.
• Carrots – 1 pc.
• Potatoes – 2-3 pcs.
• Cauliflower – 200 g
• Boiled chicken breast
• Cream – 100 ml
• Garlic - 2 cloves
• Pepper
• Nutmeg
• Parsley
• Hot pepper

• First of all, put a pan of water on the burner and boil the chicken. Any part of the carcass is suitable for this.
• We will pre-prepare the products - wash, peel, chop.

• Fry finely chopped garlic and leeks in a frying pan.
• Next add sweet peppers and carrots.

• We take out the prepared chicken meat and add diced potatoes to the boiling broth. Boil for a couple of minutes, add pumpkin pieces and cauliflower.

• Keep covered until soft and combine with frying.

• Throw in the chopped chicken pieces.

• Rub with a potato masher. If you need to get a creamy structure, then use a blender. Let's add cream.
• There is little left - chop the parsley, a little chili pepper for spiciness and piquancy. Pour into plates and enjoy.

Video - cooking pumpkin soup from Yulia Vysotskaya

Everything that Yulia cooks always looks delicious and appetizing. I have no doubt that this is actually the case. Want to try? Watch the recipe in the video.

Autumn means bright colors, and, of course, you can’t do without fragrant, sunny and bright pumpkin cream soup. It will warm you up during the cold season, delight you with autumn colors, and let you enjoy the taste sensations.

In the collection of homemade recipes, delicious and healthy dishes You should definitely make room for puree soups. Several recipes for pumpkin puree soup will help you master the intricacies of preparing a real pantry of valuable vitamins.

For a long time, pumpkin puree soup was an exotic dish that not everyone could prepare, and not every cook knew about it either. Today with the help household appliances Available in every kitchen (blender, double boiler), even a novice cook can prepare it.

The time to prepare pumpkin puree soups comes in the fall. At this time, the freshly harvested crop contains a maximum of vitamins, and dishes from orange vegetable are the most fragrant.

Peeled pumpkin is cut into cubes and then boiled in clean water or in pre-cooked meat or vegetable broth. The boiled vegetable is pureed until pureed, and then seasoned with your favorite spices.

In restaurants in many countries this dish is included in daily menu. Chefs have their own secrets that help famous taste acquires special nuances.

This delicate dish is ideal for dietary and baby food. Additives such as cheese, meat, and seafood go well with it. Based basic recipe Many variations have been invented to suit every taste.

The most delicious recipes for pureed pumpkin soup

Its taste depends on how high-quality the base of the dish is. When it comes to pumpkin puree soup, the main attention should be paid to choosing ripe fruits without blemishes. Only from these can you prepare a real delicacy.

The following composition of products is basic for a dish such as pureed pumpkin soup.

So, we take the following components of the dish:

• 500 g peeled and diced pumpkin;
• 1 carrot;
• 1 onion;
• 1 clove of garlic;
• 500 ml water or broth;
• 3 tbsp. peeled and roasted seeds (sunflower, pumpkin, sesame);
• 1 tbsp. butter;
• 1 tsp black pepper;
• 1 tsp nutmeg;
• a pinch of salt.

The step-by-step recipe is as follows. Finely chop the onion and garlic and sauté in butter. After waiting for the vegetables to become transparent, add grated carrots and spices and boil them for a few minutes with the addition of a couple of tablespoons of broth or water until the carrots become soft.

Now add the pumpkin, pour in the remaining broth or water and cook for half an hour. Afterwards, half of the remaining liquid is poured into a separate container. The soup is pureed. If the thickness is too thick, then the soup is diluted to the optimal consistency with the previously drained liquid.

Before serving, add your favorite toppings to the plate: crackers, fried seeds, sour cream, grated cheese, finely chopped herbs.

With meat

This one is less different from the classic one dietary recipe Pumpkin puree soup differs in that it uses pork or beef broth. In this case, before blending large pieces the meat is taken out and then put back.

Instead of meat, you can use meatballs, which are boiled in broth in advance. They are placed on a plate before serving.

Cream is the best addition to most pureed soups, including pumpkin ones. With their help, the taste becomes softer, which children especially like. The consistency of the dish becomes smoother and more uniform, and the color changes, becoming lighter.

All you need to do is prepare the dish according to the classic recipe, and then pour in half a glass of warm cream and stir the soup. The fat content of cream is ideally 10%. Fattier ones are not suitable, as they tend to form islands and mix worse with the puree into a homogeneous mass.

With potatoes

Potatoes are an excellent addition to the classic recipe. It gives the dish thickness and satiety. The aroma and taste do not suffer at all from this additive. Finely chopped potatoes are added at the stage of sauteing the carrots to make them soft.

If we talk about potato varieties, then white is optimal. Pink and purple varieties They are much more suitable for frying, as they boil and knead much worse.

This recipe is perfect for this recipe. tasty additive like lightly fried rye crackers, rubbed with a mixture of salt and garlic.

With Chiken

Another variation on the theme of pumpkin cream soup with chicken is prepared using an ingredient such as chicken fillet. While the soup is being prepared, the fillet cut into pieces is lightly fried with the addition of cream, garlic, black pepper and finely chopped herbs.

When the finished soup is laid out on plates, place 1-2 tablespoons in the center of each meat additive without stirring. As a result, the aroma of the dish, its taste and satiety benefit, men will appreciate it!

Since pumpkin contains a large amount of vitamin E, it cooks well in any fat, which only contributes to its better digestion. In soups with pumpkin, you can add not only cream, but also milk, as well as melted butter. Cheeses are introduced not only hard, but also processed.

The classic recipe can be enriched with cheese additive. For this purpose, hard, aromatic varieties are selected, which are rubbed on the very fine grater. When the soup is ready, hot cheese is added to it and stirred until it dissolves. Serve immediately. If the thickness turns out to be excessive, you can always dilute it a little with warm milk.

If the tastes of household members vary greatly, then each person can accompany a plate of hot pumpkin puree soup with a separate bowl of their favorite type of cheese, pre-cut into pieces or grated.

With vegetables

One of the most gentle options preparing pumpkin puree soup, which suitable for those those who follow a diet, and even for young children.

Prepare:

• 300 g peeled pumpkin;
• 1 celery root;
• 1 potato;
• 1 onion;
• 1 Bell pepper;
• a pinch of salt.

Boil finely chopped potatoes with chopped celery in 1.5 liters of water and salt. When the potatoes become soft, add chopped pumpkin, diced onion, and chopped sweet pepper. Cook everything together until the pumpkin becomes soft. Use a blender to puree everything, and then add either cream or grated cheese to taste.

A recipe with the addition of broccoli has a piquant taste and great health benefits.

The following products are prepared for it:

• 1 kg pumpkin;
• 500 g broccoli;
• 1 carrot;
• 1 onion;
• 1 tbsp. l. lemon juice;
• 2 cloves of garlic;
• 1 tsp. cleaned pumpkin seeds;
• 5 tbsp. l. frying oils;
• a pinch of salt and black pepper;
• 700 ml water.

We clean the vegetables and cut them into pieces. Three carrots on a grater. In a saucepan with high sides, lightly fry all the vegetables without pumpkin in oil until soft. Then add water and add pumpkin to boil everything together for 25 minutes. After adding lemon juice and beat with a blender until smooth.

Before serving, decorate with finely chopped herbs and seeds already in the plate.

Tomato-pumpkin soup

So-called winter option soup, for which not only fresh tomatoes are suitable, but also salted ones.

Compound:

• 2 large tomatoes;
• 250 g pumpkin;
• 150 g potatoes;
• 1 onion;
• 2 cloves of garlic;
• hops-suneli and black pepper to taste;
• a pinch of salt and sugar;
• 1 tbsp. l. frying oils;
• a pinch of ground ginger.

Pumpkins and potatoes are pre-cleaned and then thoroughly chopped. The smaller you cut them, the faster the dish will cook.

Garlic and salt and pepper are also added there. Separately chop the onions and tomatoes, and there is no need to get rid of the tomato skin, but it is better to remove it from salted tomatoes.

Pour oil into a hot frying pan and then sauté the onions. There is no need to wait for it to turn golden, just enough for it to become transparent. Potatoes and pumpkin are immediately added. About 3 more minutes. Fry everything together, constantly stirring gently.

Add all the remaining spices. Tomatoes are introduced next. Add 350 ml of water. Boil under a closed lid until all components become soft. Beat the soup with a blender and serve immediately.

No matter how tasty and healthy a recipe familiar from childhood may be, over the years it loses its appeal. It’s worth calling on your imagination to help. Just one addition can seriously affect the taste, changing it for the better.

1. You can add cream or sour cream to any puree soup before serving. In this case, the name changes from puree soup to cream soup.
2. A plate of soup looks beautiful, decorated with fresh, finely chopped herbs.
3. Fried crackers or peeled seeds - great supplement, which is placed on a plate when serving.
4. The choice of spices is practically unlimited, and national cuisine Many countries add ginger, cilantro, black pepper, and garlic to this soup.
5. If you don’t have a blender, you can achieve the desired homogeneity by grinding ready soup through a metal sieve.

Conclusion

Pumpkin soup puree and 9 recipes for its preparation are only the basis for creating your own variations. For example, in addition to cheese and cream, you can freely add pieces of pre-boiled or smoked fish, fried or salted mushrooms, dried fruits pre-steamed in boiling water, fried nuts.

Among the spices, in addition to black pepper and garlic, paprika, cardamom, mint, cumin, and oregano go well with the taste of pumpkin. Perhaps you will be able to find yours original supplement, be sure to try it!

Recipes for light, tender, rich in taste and the aroma of pumpkin puree soups will make the autumn menu festively joyful and sunny!

Pumpkin puree soups are very popular in the fall. Tender, aromatic, appetizing, similar to a warm sunny day in the forest - they are very simple to prepare and bring health great benefit. Besides, no matter how much pumpkin you eat, you will never get better from it.

Pumpkin soups are popular on different continents. In Italy they are prepared with rice, cheese and wine. In Haiti it is mandatory to serve New Year. In America, not a single Halloween is complete without this dish. A milk soup with pumpkin - one of national dishes in Uzbekistan.

We offer you various, very tasty and unusual recipes. healthy puree soups from pumpkin.

Recipe 1. Simple pumpkin puree soup

Ingredients: 700 g peeled and seeded pumpkin, 1 onion, 2 tablespoons butter, 1 liter chicken broth, 1 carrot, 2 teaspoons curry powder, salt to taste.

Divide the pumpkin and carrots into small slices. Finely chop the onion. Melt 1 tablespoon of butter in a thick-walled saucepan, add the onion and fry over low heat until browned. Then add the remaining oil, add curry, simmer for 1 minute, add pumpkin and carrots, pour in broth, add salt to taste (about 1/3 teaspoon), add high fire bring to a boil and, reducing heat, simmer covered for 20 minutes. Then use a blender to puree the soup, bring to a boil again and remove from the heat. You can diversify this soup by adding boiled meat, meatballs or vegetables such as leeks, celery, and potatoes. And if you need to cook lean puree soup from pumpkin, butter in this recipe, replace with vegetable broth, and use vegetable broth.

Recipe 2. Pumpkin puree soup with shrimp

Ingredients: 700 ml vegetable broth, 400 g pumpkin pulp, 200 g raw peeled shrimp, 2 potatoes, 125 ml cream, 1 small onion, 1 hot pepper, 2 tablespoons vegetable oil, 3 green onions, sugar, sea ​​salt and black pepper to taste.

Chop the pumpkin coarsely and the onion very finely. Peel the potatoes, dice them, place the vegetables together with 1 tablespoon of vegetable oil in a thick-walled pan, simmer, pour in the broth and cook until soft, about 20 minutes. Then turn into puree, pour in cream, put on fire, let it boil, salt, pepper and add sugar to taste. Finely chop the hot pepper. Fry the shrimp in the remaining oil for about 3 minutes, add hot peppers and simmer for another 1 minute. Green onions finely chop. Place the shrimp in plates, pour over the puree soup and serve, sprinkled with chopped green onions or any other herbs you like.

Recipe 3. Pumpkin soup with chicken and bacon

Ingredients: 300 g chicken fillet(breasts), 500 g pumpkin, 1 liter chicken broth, 140 g smoked bacon, 2 carrots, 1 tablespoon olive oil, 1 onion, salt, parsley and sour cream for serving.

Cut the chicken breast into small cubes. Peel the onion and finely chop. Heat olive oil in a thick-walled pan, add meat and onions. Fry over low heat, stirring constantly, for about 7 minutes, until the onion is browned. Add diced pumpkin and carrots to the onion, pour in the broth and cook for 20 minutes. Add salt to taste. Using an immersion or regular blender, puree the soup until smooth, pour back into the pan and reheat. Sliced thin slices Fry the bacon until crispy. Ladle the soup into bowls, add the bacon, and top with parsley. Serve with sour cream.

Recipe 4. Pumpkin puree soup with tomatoes and aromatic herbs

Ingredients: 800 g pumpkin, 500 g large fresh tomatoes, 4 tablespoons olive oil, 1 sprig green basil, 1 onion, 1 clove garlic, 1 sprig each thyme and rosemary, 1.2 liters chicken or vegetable broth, a handful of pumpkin seeds, white pepper and salt to taste.

Preheat the oven to 200°. Peel the pumpkin from seeds and peel and cut into large slices. Cut the tomatoes in half. Peel the onion and cut into quarters. Place the prepared vegetables on a baking sheet lined with baking paper, pour in olive oil, and top with aromatic herbs - thyme, basil and rosemary. Place the vegetables in a hot oven for 35 minutes. Remove the pan several times and stir its contents. Remove the baked vegetables from the oven. Fragrant herbs delete. Peel the garlic. Remove the skins from the tomatoes. Grind the baked vegetables together with garlic in a blender. Place the finished puree into a saucepan, pour in the broth and bring to a boil. Serve seasoned with salt and pepper and garnished with pumpkin seeds.

Recipe 5. Pumpkin puree soup with cheese

Ingredients: 700 g of pumpkin pulp, 4 tablespoons of sour cream with a fat content of 15-20%, 70 g of Parmesan cheese, 200 ml of cream with a fat content of 11%, 1 onion, 1 teaspoon of salt, 3 cloves of garlic, ground red pepper on the tip of a knife, 3 tablespoons spoons of olive oil, ground black pepper on the tip of a knife, a pinch of nutmeg, 400 ml of water.

Finely chop the onion and garlic. Heat the oil in a thick-bottomed saucepan and brown the onion and garlic. Cut the pumpkin into small cubes, place in a pan with onions and fry everything together for 5 minutes, then pour in water, let it boil, reduce heat and cook over medium heat for 10-12 minutes until the pumpkin softens. Then beat the vegetable mass until pureed, bring to a boil again, add cream, salt and season nutmeg, pepper and keep on low heat for another 3-4 minutes. Remove the pan from the heat, cover and let the pumpkin puree soup simmer for about 15 minutes. Serve hot, with sour cream, sprinkled with grated cheese. Instead of Parmesan, you can use any other cheese you like.

Recipe 6. Pumpkin puree soup in a slow cooker

Ingredients: 300 g pumpkin pulp, 1 carrot, 2 onions, 4 potatoes, 2 cloves garlic, 400 ml cream, 1 tablespoon vegetable oil, butter, sea salt and a handful of pumpkin seeds.

Peel and cut the vegetables. Turn on the multicooker in the “baking” mode and, after pouring vegetable oil, fry the prepared vegetables - onions, garlic, pumpkin, carrots and potatoes - under a closed lid. After the “ready” signal, switch the multicooker to the “stew” mode. After 1 hour, pour vegetable stew into another bowl and puree. Add cream to the resulting mass. Mix well. If the soup is thick, add a little boiled water. Then heat it well, but do not boil. Serve sprinkled with chopped herbs and garnished with pumpkin seeds.

Recipe 7. Sweet cream soup pumpkin with cream

Ingredients: 500 g pumpkin pulp (without seeds and skin), 500 g sweet and sour apples, 1 clove of garlic, 1 onion, 250 ml cream 22% fat, 750 ml water, 1 tablespoon each vegetable and butter, white ground pepper, salt to taste, cinnamon on the tip of a knife, 1 teaspoon dried thyme, 1 tablespoon sugar (preferably brown), a few sprigs of parsley for serving.

Remove the core and peel from the apples and cut into small slices. Cut the pumpkin into slices of the same size. Peel the onion and garlic and chop finely. Heat vegetable oil and butter in a saucepan and fry the onion and garlic until golden brown. Then add apples, pumpkin, pepper, salt, sugar, cinnamon and thyme, pour in water, let it boil and cook covered over medium heat for 20 minutes. Prepared vegetables Grind to puree in a blender, pour in the cream, heat (without boiling), pour into plates and serve, garnished with fresh herbs.

1. To complete the taste, pumpkin puree soup can be seasoned with a variety of spices. Pumpkin is friends with black pepper, nutmeg, bay leaf, sage, rosemary, ginger and garlic.

2. All ingredients for the soup must be very well boiled, the meat must be boned and disassembled into pieces.

3. To prevent the soup from turning sour, you need to bring it to a boil after turning it into puree.

4. For better absorption, pumpkin puree soup should be eaten with sour cream, cream, butter or vegetable oil: Beta-carotene, which pumpkin is rich in, is a fat-soluble vitamin.

5. A great addition to pumpkin puree soup is homemade toast, croutons and croutons. They can be prepared from different varieties bread, with cheese, garlic, tomatoes, herbs and aromatic herbs.

Fragrant and appetizing, tasty and healthy, light and at the same time nutritious puree soups made from pumpkin will protect against autumn blues, strengthen the immune system, help you stay healthy in great shape And in a great mood– in general, it is difficult to find a more suitable dish for the autumn table.

A plate of fiery orange delicacy with an island of herbs and sour cream, which contains so many vitamins and minerals, is a piece of sunshine in your autumn menu. Eat for your health!